The aim of this research was to determine the effects of sucrose and trehalose (5, 10 and 15%) on the antioxidant activity of vanillin/eugenol model systems. Measurements were conducted on samples after preparation and after 12 months of storage at room temperature. The results of the sample with added sugars were compared with the results of the control sample, i.e. with vanillin/eugenol solution without sugar addition. Antioxidant activity was measured by DPPH, ABTS and CUPRAC methods. The highest values of antioxidant activity were obtained by DPPH method and the lowest by CUPRAC method. After 12 months of storage, the antioxidant activity of vanillin/eugenol solution decreased using DPPH and ABTS methods, and increased using CUPRAC method in comparison to the initial vanillin/eugenol solution. Using DPPH and ABTS methods, antioxidant activity increased linearly with the increase of the amount of added sugar, regardless of the type of sugar. Applying the CUPRAC method, a linear decrease was observed in trehalose solution, whereas in solutions with added sucrose an increase occurred with the amount of added sugar.